Chicken Meatballs with Cauliflower Rice is the perfect quick dinner recipe or go-to meal prep dish. Not a fan of tomato sauce, no problem, these meatballs are delicious on their own or are versatile enough to go with just about any sauce!

Ingredients to make Chicken Meatballs with Cauliflower Rice:

• 16 oz 95% Lean Ground Chicken
• ½ cup Panko Bread Crumbs (20 grams)
• ½ Yellow Onion diced, (80 grams)
• 2 Jalapeno diced, (40 grams)
• 2 Large Whole Eggs
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ¼ tsp Red Pepper Flake
• 1 tbsp Fresh Basil Leaves
• 1 tbsp Extra Virgin Olive Oil
• 2 cans Diced Tomatoes, No Salt Added (15-ounce cans)
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ½ tsp Red Pepper Flake
• 1 tbsp Fresh Basil Leaves
• 2 tbsp Tomato Paste
• 3½ cups Frozen Riced Cauliflower (1, 12-ounce bag)
• ¼ Yellow Onion diced, (40 grams)
• ½ tbsp Unsalted Butter
• ½ tbsp Fresh Basil Leaves
• ¼ tsp Sea Salt

Instructions:

• In a large bowl combine ground chicken, bread crumbs, yellow onions, jalapeno, eggs, peppers, garlic powder, red pepper, and fresh basil. Stir until well combined.
• Using your hands scoop out enough ground chicken mixture to create a 1-inch ball. Roll the ball in your hands. Once you have a firm ball, set the ball on a plate to the side. Continue to do this until you have used up all the ground chicken mixture. You should be able to create 12, 1-inch balls.
• Now heat a large stovetop pan to medium heat. Once the pan is hot add your oil to the pan. Then add your chicken meatballs to the pan. Cook the chicken meatballs for about 6 minutes, rolling the balls to another side after every 2 minutes. This should allow you to get a nice golden color around the meatballs.
• After 6 minutes of browning the meatballs, cover the pan with a lid and turn the heat down to medium-low and cook for another 5 minutes, turning the meatballs halfway through.
• While the meatballs are cooking start working on your sauce.
• In a small saucepot add your 2 cans of diced tomatoes, salt, pepper, garlic powder, red pepper flake, basil, and tomato paste. Stir everything together and cook on medium-low heat for about 10 minutes. Stir frequently to prevent burning.
• While the meatballs and sauce are cooking also work on your riced cauliflower.
• In another small saucepot add your frozen cauliflower, diced onions, butter, basil, and salt. Cook at medium heat for about 8 minutes, stirring often to prevent burning.
• By the time your cauliflower is done, everything else should be complete. Plate your cauliflower first, then top with your meatballs, then pour your sauce over top. Season with a sprinkle of fresh basil and serve!

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American, Italian

Keyword: Cauliflower Rice, Chicken, Meatballs

Servings: 3

Chicken Meatballs with Cauliflower Rice

Ingredients

• 16 oz 95% Lean Ground Chicken
• ½ cup Panko Bread Crumbs (20 grams)
• ½ Yellow Onion diced, (80 grams)
• 2 Jalapeno diced, (40 grams)
• 2 Large Whole Eggs
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ¼ tsp Red Pepper Flake
• 1 tbsp Fresh Basil Leaves
• 1 tbsp Extra Virgin Olive Oil
• 2 cans Diced Tomatoes, No Salt Added (15 ounce cans)
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ½ tsp Red Pepper Flake
• 1 tbsp Fresh Basil Leaves
• 2 tbsp Tomato Paste
• 3½ cups Frozen Riced Cauliflower (1, 12 oucne bag)
• ¼ Yellow Onion diced, (40 grams)
• ½ tbsp Unsalted Butter
• ½ tbsp Fresh Basil Leaves
• ¼ tsp Sea Salt

Instructions

• In a large bowl combine ground chicken, bread crumbs, yellow onions, jalapeno, eggs, peppers, garlic powder, red pepper, and fresh basil. Stir until well combined.
• Using your hands scoop out enough ground chicken mixture to create a 1-inch ball. Roll the ball in your hands. Once you have a firm ball, set the ball on a plate to the side. Continue to do this until you have used up all the ground chicken mixture. You should be able to create 12, 1-inch balls.
• Now heat a large stovetop pan to medium heat. Once the pan is hot add your oil to the pan. Then add your chicken meatballs to the pan. Cook the chicken meatballs for about 6 minutes, rolling the balls to another side after every 2 minutes. This should allow you to get a nice golden color around the meatballs.
• After 6 minutes of browning the meatballs, cover the pan with a lid and turn the heat down to medium-low and cook for another 5 minutes, turning the meatballs halfway through.
• While the meatballs are cooking start working on your sauce.
• In a small saucepot add your 2 cans of diced tomatoes, salt, pepper, garlic powder, red pepper flake, basil, and tomato paste. Stir everything together and cook on medium-low heat for about 10 minutes. Stir frequently to prevent burning.
• While the meatballs and sauce are cooking also work on your riced cauliflower.
• In another small saucepot add your frozen cauliflower, diced onions, butter, basil, and salt. Cook at medium heat for about 8 minutes, stirring often to prevent burning.
• By the time your cauliflower is done, everything else should be complete. Plate your cauliflower first, then top with your meatballs, then pour your sauce over top. Season with a sprinkle of fresh basil and serve!

Macro Nutrition

Nutrition Facts

Chicken Meatballs with Cauliflower Rice

Amount Per Serving

Calories 438 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 268mg89%

Sodium 528mg23%

Potassium 327mg9%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 11g12%

Protein 41g82%

Vitamin A 34IU1%

Vitamin C 137mg166%

Calcium 15mg2%

Iron 23mg128%

* Percent Daily Values are based on a 2000 calorie diet.

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